Homemade Cream of Mushroom Condensed Soup-Rich Mushroom Flavor-Steph’s Stove

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk is lower in calories and adds a unique flavor, while milk is more budget-friendly.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option, while margarine can be a cheaper substitute.

Clean the mushrooms with a damp paper towel to remove dirt.

Slice the mushrooms into small pieces, either vertically or chopped.

Turn the heat to medium-low (about 4) and melt 4 tablespoons of butter in a pot.

Add the sliced mushrooms to the melted butter and stir to coat them.

Cook the mushrooms for about 10 minutes, stirring occasionally, until they release moisture and shrink in size.

Microwave 1 cup of half and half for about 45 seconds to 1 minute to temper it.

Add 1/4 teaspoon black pepper, 1/2 teaspoon salt, 1/2 teaspoon onion powder, and 1/2 teaspoon garlic powder to the cooked mushrooms and stir to combine.

Sprinkle in 1/3 cup of all-purpose flour gradually, stirring gently to coat the mushrooms.

Cook the flour with the mushrooms for about 1 minute to toast it.

Slowly add 1 cup of chicken broth in increments, stirring to combine and thicken the mixture.

Once thickened, slowly stir in the tempered half and half until fully incorporated.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens